The recipe Meat Lite: Black Bean and Cashew Chicken Chili could satisfy your American craving in approximately 45 minutes. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 773 calories, 44g of protein, and 29g of fat per serving. The Super Bowl will be even more special with this recipe. It works well as an affordable main course. Head to the store and pick up garlic, chicken stock, lime wedges, and a few other things to make it today. To use up the raw cashews you could follow this main course with the Banana, Coconut, And Cashew-cream Tart as a dessert.
Instructions
1
Place the guajillo chiles, 1/3 cup of cashews, jalapeño, and chicken stock in the jar of a blender. Puree until completely smooth. Set aside.
Ingredients you will need
Guajillo Pepper
Chicken Stock
Cashews
Equipment you will use
Blender
2
Heat the oil in a large sauté pan over medium high heat until just smoking, and add the chicken thighs, skin side down.
Ingredients you will need
Chicken Thighs
Cooking Oil
Equipment you will use
Frying Pan
3
Let them cook for 4 minutes without moving them, then flip, cooking another 4 minutes.
4
Remove from the pan and reserve.
Equipment you will use
Frying Pan
5
Reduce heat to medium and add the onions, garlic, cumin and salt. Cook, stirring frequently, until the onions have softened, about 8 minutes.
Ingredients you will need
Garlic
Onion
Cumin
Salt
6
Add the chile-cashew puree and the black beans, and stir to combine.
Ingredients you will need
Black Beans
Cashews
Chili Pepper
7
Add the tomatoes, stir, and nestle the chicken thighs into the chili. Increase the heat to high, bring to a boil, and then reduce heat to maintain a gentle simmer. Cook, partially covered, for 45 minutes.
Ingredients you will need
Chicken Thighs
Tomato
Chili Pepper
8
Remove the chicken pieces from the pan, remove and discard the skin, and pull the chicken from the bones in bite-size shreds.
Ingredients you will need
Chicken Pieces
Whole Chicken
Equipment you will use
Frying Pan
9
Add the chocolate, cilantro and remaining cashews, stirring until the chocolate has melted into the chili, and then add the shredded chicken.